The olfactory examination is of utmost importance in the sensory analysis of wine.
The detection of the qualities and defects of the wine would be impossible without this test, performed thanks to the high sensitivity of the olfactory mucosa (hidden in the upper part of the nasal cavity).
If fruits and their juices have their specific aromas and distinctive, the same does not happen with the wine, because this does not come in direct line of the plant. He went through the vinification and fermentation that experienced turned it into a beverage uniquely rich in scents and subtle.
A olfaction should be done in two stages: in the cup at rest, reveal themselves more volatile substances, which usually disappear on contact with air, can also become by oxidation or combination. Due to his imprisonment in the bottle, and this phase is marked by parasitic odors such as SO2 and residual odors of fermentation and volatile aromas (esters light) of fruits and flowers.
The test cup with the moving is performed after printing is rotational movement to the bowl, which increases the contact of wine with air, which will accelerate the oxidation process and subsequent liberation of aromatic components.
To conclude, it can be made even examining "glass bottom", when it is empty, you will feel the persistence of aromatic components support free alcohol. This way you can be so full assessment of the drink as to its quality, intensity and persistence.
Olfactory EXAMINATION
| TYPE | DESCRIPTION | |
| Aroma Primary | Feature young wine, fruity, which retains the odor of grape. Typically vinified to achieve this feature. | |
| Aroma Secondary | By submitting odors acquired during fermentation. | |
| Aroma Tertiary | When presents a complex odors produced during the aging stage in the bottle. May or may not present the previous scents. |
| Odors | ||
| KIND | FEATURE | GRAVITY |
| Acetic Acid | vinegar | not acceptable |
| In Ethyl Acetate | varnish | not acceptable |
| Hydrogen sulfide | rotten egg | not acceptable |
| Sorbic Acid | geranium | not acceptable |
| From Hydrogen Sulfide | mercaptan / garlic / beer | not acceptable |
| Leaves Acetaldehyde | oxidized / cooked / madeirizado | acceptable when light |
| Lactic acid | cheese / sauerkraut | acceptable when light |
| Sulphurous Anhydride | burnt match | acceptable when light |
| Mold | poor hygiene in the canteen | acceptable when light |
| Mold | stopper | not acceptable |
| From Methyl Antralinato | American grape / foxy (foxy) | |
| TYPE AND FREQUENCY OF FLAVORS | |||
| KIND | WHITE | RED WINES | BOTH |
| Flowers | lily, flower-of-field, orange, honeysuckle | rose | acacia, violet |
| Fresh Fruits | pineapple, banana, green coffee, cider / orange, lemon, melon, pear | blackberry, cassis, cherry, raspberry, currant, strawberry, plum | apricot, apricot, apple |
| Fruits Dehydrated | peach | raisins, prunes, dates | fig, apricot |
| Dried Fruits | nuts, hazelnuts, almonds | toasted hazelnuts, roasted coffee, cocoa | coconut, nuts |
| Spice | anise, cinnamon, coriander (seed), clove, sage | laurel, nutmeg, black pepper kingdom, quinine, thyme | Vanilla, truffle, juniper |
| Leaves | cassis, eucalyptus, vegetables | tea, pine, tobacco | hay, mint, moss |
| Animal | amber | musk, leather, roasted meat | sweat, butter |
| Several | smoked | olives, mushrooms, green pepper, camphor, tar, resin, licorice | caramel, iron, honey, ground |
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